About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Lamb Stew with Ham and Red Bell Pepper | Main | Roast Pork with Vinegar and Bay Leaves »

Pork Loin Braised in Milk, Bolognese Style

Some of my Pomodori e Vino recipes are best kept in the kitchen... by that, I mean it is probably best that Bill doesn't know what's happening until he gets to eat the finished product. Pork loin braised in Milk would be a good example of that.

"why are you going to ruin a perfectly good butt by putting milk in the pot?"

~Because Marcella said so!
Now...Southerners know how to handle a Boston butt.
I have always thought it ironic that in the south it is a Boston butt, in the north it is called a pork shoulder (those yankees missed a good chance there to rename it)
Marcella actually calls for a pork rib roast... which would make a beautiful presentation. This was a night for home cookin'... a butt it is.
The recipe is very simple. A beautiful cut of pork, a little fat to brown the roast, and milk. The pork and the milk slowly cook together, adding a cup full of milk at a time once it cooks down. This cooking process is slowly repeated over 3 hours. The result is a beautifully tender roast with a nutty brown sauce.

Bill pronounced it perfection.
So... maybe I didn't ruin that butt after all :-)
Ciao y'all~

Comments (3)

Your butt looks great Sandi ; )

Isn't this an amazing recipe? We sometimes use the loin and get a wonderful result.

Marcella Hazan:

Your Southern cooking savvy didn't let you down, Sandi, the butt is actually the most desirable cut, but I had found through teaching that people really liked the presentation value of a sliced rib roast. And the bones do contribute to the flavor. When you serve this to someone who is unfamiliar with the dish, they will think you are hiding some cooking secret from them when you say that there are only two ingredients, pork and milk.

Annie M:

I have a question about the gravy that is created by the pork being cooked in milk. Does it have a smooth consistency or does it have an almost 'curdled' look to it?

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